Strawberry Lemon Crunch Cake with Strawberry Cream Icing
Introduction
Strawberry Lemon Crunch Cake with Strawberry Cream Icing is a delightful dessert that combines the bright flavors of strawberries and lemons. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat for yourself. With its layers of fluffy cake, creamy icing, and a crunchy topping, this cake is sure to impress everyone who tastes it.
Why Make This Recipe
This recipe is a wonderful choice for its refreshing taste and beautiful presentation. The mix of sweet strawberries and tangy lemons creates a delicious balance that is perfect for summer. Plus, the crunchy topping adds a unique texture that makes every bite interesting. It’s a great way to enjoy seasonal fruits and create a dessert that is both simple and stunning.
How to Make Strawberry Lemon Crunch Cake
Ingredients
- 2 1⁄2 cups all-purpose flour
- 1 tbsp baking powder
- 1⁄2 tsp salt
- 1 cup unsalted butter, softened
- 1 3⁄4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup whole milk
- 1⁄2 cup strawberry preserves or jam (for layering)
- 8 oz cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1⁄4 cup strawberry puree
- 1 1⁄2 cups crushed golden Oreos
- 1⁄2 cup freeze-dried strawberries, crushed
- 4 tbsp melted butter
Directions
- Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until the batter is smooth.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- In a bowl, combine crushed golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until evenly coated and set aside.
- In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in strawberry puree and vanilla extract until smooth and creamy.
- Place one cake layer on a serving plate and spread a layer of strawberry preserves over the top. Add a layer of strawberry cream icing on top of the preserves.
- Place the second cake layer on top and frost the entire cake with the remaining icing.
- Press the strawberry crunch mixture onto the sides and top of the cake for a crunchy texture. Garnish with fresh strawberries if desired.
- Chill the cake for at least 1 hour to set the icing. Slice and enjoy the perfect combination of sweet strawberries and zesty lemon!
How to Serve Strawberry Lemon Crunch Cake
Serve the Strawberry Lemon Crunch Cake chilled for the best flavor. This cake slices easily, making it perfect for sharing with friends and family. You can also add fresh strawberries or whipped cream on top for extra decoration and taste.
How to Store Strawberry Lemon Crunch Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer.
Tips to Make Strawberry Lemon Crunch Cake
- Make sure your butter and cream cheese are softened for easy mixing.
- Measure your ingredients carefully for the best results.
- If you prefer a sweeter cake, adjust the sugar in the icing to your taste.
- Allow the cake to cool completely before frosting to avoid melting the icing.
Variation
You can add different flavors to the cake by using other fruit preserves or purees, such as raspberry or blueberry. You can also use gluten-free flour for a gluten-free version of this cake.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using.
2. How long does it take to make this cake?
The whole process takes about 1.5 to 2 hours, including baking and cooling time.
3. Can I make the cake ahead of time?
Yes, you can make the cake a day in advance. Just store it in the fridge until you’re ready to serve.
This Strawberry Lemon Crunch Cake with Strawberry Cream Icing is a delightful treat that everyone will enjoy. Happy baking!
